It was a dreary Sunday night. End of summer, light but persistent drizzle outside, night falling way to early for what should technically still be called a summer month. One of those inbetween moments. I had one of two options. Either crawl into bed and do my best to forget the week to come, or remember that the next day was a monthiversary and now might be as a good a time as any to make it into a celebration instead of just whining about that gray feeling.
So I set out to bake a cake. (Chocolate, of course, I mean, what else really.)
And then the miracle happened: I came by a recipe for which I had. all. the. ingredients.
I couldn’t believe my eyes. It had never happened before. Sure, I had tweaked a few recipes, or even made a couple by default just to use up what I had on hand, but actually making a desirable recipe with only pantry ingredients? Oh my. At some point I couldn’t find my baking powder anywhere, and, thinking it had been lost in the recent move, I couldn’t resist my usual pessimistic rant “raah, of course life doesn’t give you that kind of gift”.
But it does, friends, it does. I found my baking powder (were you sitting at the edge of your seat too?), baked a vegan chocolate cake, and on top of everything, enjoyed it for breakfast on Monday morning like it was no thing. Guys, I don’t know if you’ve ever tried to bake vegan chocolate cakes and it came out a disaster, but this happened to me more than I care to admit, so I’m beyond excited to have finally found a staple vegan chocolate cake recipe that 1) actually tastes like chocolate 2) doesn’t use weird-sounding ingredients 3) is incredibly moist 4) is ready in minutes.
Everyone should start their week off with vegan chocolate cake for breakfast, if you ask me.
Vegan moist chocolate cake
Prep time: 10 minutes
Cooking time: 40 minutes
Serves 6 to 8
- 1 1/2 cups + 2 tbsp (=200 g) flour
- 1 cup (=200g) cassonade
- 2/3 cup + 1 tbsp (=75 g) unsweetened cocoa powder
- 4 tsp (=16 g) baking powder
- 1 3/4 cup + 2 tbsp (=450 ml = 400 g) soy milk
- 2 1/2 tbsp (=35 g) vegetable oil
- 1 tsp vanilla extract
1. Preheat oven to 320°F. Grease and flour an 8″ springform pan.
2. In a large bowl, combine the flour, sugar, cocoa powder and baking powder, until incorporated.
3. In a medium bowl, whisk together the soy milk, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients, and stir with a spatula until just combined and no more dry pocket of ingredients remains (do not overmix !). There will still be lumps, it’s ok.
4. Bake for 40 minutes, until an inserted knife comes out clean. Let cool before removing from pan and serving.
- Resist the urge to stir until all lumps disappear: it would make for a dense and not so moist chocolate cake.
- I strongly advise to use a kitchen scale to make this recipe: it’s so easy it’s ridiculous, you just leave your bowls on the scale and add the ingredients one by one.
Source: As Easy As Apple Pie.